Blue cheese dip
This punchy homemade dip is crying out for some potato wedges or chicken wings for dipping. A great one for nibbles when you have friends over
Poutine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg homemade chips (see recipe link above), or use frozen oven chips
- 500ml beef stock
- 2½ tbsp cornflour
- 1 tsp black peppercornsroughly ground
- 200g cheese curds or block mozzarellatorn into 2cm pieces
Nutrition: Per serving (6)
- kcal329
- fat12.2g
- saturates5.4g
- carbs41.6g
- sugars1.1g
- fibre4.3g
- protein11.1g
- salt0.62g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. If using frozen chips, tip them out onto a large baking tray, spread out into a single layer and season well. Bake for 40 mins, flipping halfway through, until golden and crunchy. If you're using homemade chips following the perfect chips recipe, you can skip this step.
step 2
Pour the beef stock into a pan and bring to the boil. Once boiling, mix the cornflour with 2½ tbsp of cold water and tip this into the stock. Stir and simmer for 5 mins until thick. Season with salt and the crushed peppercorns.
step 3
Tip the chips onto a serving platter and ladle over the thick gravy. Scatter over the cheese curds or mozzarella pieces and serve immediately.
